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Low Carb Biscuit Topped Chicken Pot Pie

A creamy dish of comfort food that is great on a cold day or anytime you need a taste of "home." This pot pie is topped with low carb drop biscuits instead of a pie crust but it still infinitely satisfying.
Print Recipe
Cook Time 25 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • 1 Large skillet
  • 1 13x9 dish

Ingredients
  

Filling

  • 1 1/2 tbsp olive oil
  • 2 lbs chicken breast, cut in bite size pieces
  • 2 tsp Kosher salt
  • 2 tsp coarse ground pepper
  • 3/4 cup onion
  • 1 cup celery, diced
  • 2 tbsp coconut flour
  • 1/3 cup heavy cream
  • 1/2 cup frozen, shelled edamame thawed
  • 1/2 tsp xanthan gum
  • 3 cups chicken broth
  • 1 tsp poultry seasoning

Biscuits

  • 1/3 cup coconut flour
  • 1/4 tsp Kosher salt
  • 1 tbsp baking powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 cup shredded cheese Cheddar is a good option but use whatever you like.
  • 1/4 cup oil of your choice or melted butter
  • 4 eggs, beaten
  • 2 tsp green onions, chopped

Instructions
 

  • Preheat the oven to 375 degrees.

Filling

  • Season cubed chicken with Kosher salt and pepper.
  • Heat olive oil in a large skillet over medium-high heat.
  • Cook the chicken until no longer pink.
  • Remove chicken to a plate. Add onion and celery to the same skillet adding additional oil if necessary.
  • Sautee onion and celery for 3-4 minutes.
  • Sprinkle onion and celery with coconut flour.
  • Add the heavy cream and stir to combine.
  • Add the edamame, chicken broth and poultry seasoning. Stir again to combine.
  • Slowly add xanthan gum while whisking continuously.
    Xanthan gum loves to clump up. Whisking as you sprinkle it helps with this.
  • Bring this mixture to a boil and then reduce the heat to a simmer. Simmer 8-10 minutes.
    Time depends on how "juicy" you want the end product to be. Simmer longer for a thicker filling or shorter for a thinner sauce.
  • Once the sauce is your desired thickness, add the chicken and turn off the heat.

Biscuits

  • Whisk the dry ingredients along with the cheese together in a medium mixing bowl.
  • Add the oil or melted butter and the beaten eggs.
  • Mix until well blended.

Assembly

  • Transfer chicken and sauce to a 13x9 dish.
  • Drop the biscuit mixture by the spoonful to make 6 biscuits on top of the pot pie filling.
  • Place in the oven and cook for 20-25 minutes.

Notes

This recipe was adapted from Brenda Bennett's Keto Turkey Pot Pie recipe from her website Sugarfreemom.com.
Keyword hot, chicken, biscuit